I don't know why I've never tried grilled pizza before! It's so easy and tastes like you slaved all day in the kitchen! If you need a quick meal for entertaining, I definitely recommend this. You can make the dough ahead of time and then just throw everything together on the grill when the guests are there.
I used Emeril's pizza dough recipe below. It was easy and simple. I wasn't sure how long to keep the mixer going, but it took about 10 mins for the dough to ball up the hook and allow me to transport it into a bowl.
Then I added the topping of my choosing. My basil has been thriving in my garden. So you know pesto was in the future! I paired it with some steak and peppadew peppers. If you're not sure where to find peppadew, check the salad bar area at your grocery store like Kroger. It's not really spicy, has a bit of sweetness to it. It was a great pairing with the basil pesto and steak.
Ingredients
2 c basil
1 clove garlic
1/2 - 3/4 c olive oil
Salt and pepper to taste
5 oz Monterey Jack cheese, shredded
5 oz smoked cheddar cheese, shredded
Arugula
1 lb Sirloin steak
1 c Peppadew pepper, sliced
Salt and pepper to taste
Olive oil for drizzling
Directions:
Make the pizza dough ahead of time (see recipe at the end).
To make the pesto, combine the basil and garlic in a food processor. Slowly drizzle in the olive oil. Then season with salt and pepper. Set aside in the fridge until ready to use. (Pesto is usually made with pine nuts. I usually add any nuts I have in the pantry but I didn't have any this time. Also usually like to add lime juice. It still worked out well for this. But feel free to use any pesto you like.)
Next, season the steak with salt, pepper, and olive oil. Grill until it's done to your liking. Let it rest for a few mins, then slice into strips.
To assemble the pizza:
Take your prepared rolled out pizza dough, brush both sides with olive oil and season with salt and pepper.
Grill over medium heat for about 3 mins until you get nice chargrilled marks. Then flip the dough over. Layer with pesto, arugula, cheese, steak and peppadew. Grill until the cheese had melted, about 3 mins. If your dough is cooking too fast and your cheese hasn't melted, turn the heat to low and close the grill lid. Monitor your pizza though. Enjoy!
Pizza Dough Recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/pizza-dough-recipe.html
Ingredients
1 cup warm water, about 110 degrees F
1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil
2 1/4 cups flour (may use a little more or less)
1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
http://www.foodnetwork.com/recipes/emeril-lagasse/pizza-dough-recipe.html
Ingredients
1 cup warm water, about 110 degrees F
1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil
2 1/4 cups flour (may use a little more or less)
1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
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